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Banana Pancakes Three and a Half Ways

The last few months I have been experimenting with banana pancakes. Actually, there are so many ways to make nice banana pancakes. I have tried so many ways but I failed a few times. Quite often the problem is that the pancakes don’t stay together properly. Finally, I found that chia seeds help the pancakes stay together properly. Also, if you are vegan, then you can try to use some more chia seeds instead of eggs. This recipe here is made with eggs.

I have found my favourite combination banana pancakes is the almond meal (flour) one. But when I don’t have any almond meal or almonds at home, then I usually use oats. When I use almond meal, then the taste is usually the closest to normal pancakes and the oats one has a little bit bread taste. I personally don’t mind the oats taste. But when you usually don’t like baked goods with oat flour or oats, then I suggest you use almond meal.

2-3 tbsp of blueberries (use the recipes before and just mix it with the batter and you’ll get extra juicy pancakes, you might also need to add 1-2 tsp of extra almond meal or oats)

For serving: fresh berries and honey

Instructions:

Smash the ripe banana with a fork into a purée.

Mix all the dry ingredients. (Chia seeds, baking powder, salt, vanilla and cinnamon. Mix it with almond meal, oats or pea protein (depends on the ingredients you are using)).

Mix together mashed banana, egg and dry ingredients (don’t overwork the batter, just mix it until it’s combined, add blueberries when you use them).*

Let it stand at the room temperature for 10 to 15 minutes.

Cook the pancakes on a medium heat with coconut oil. Be patient before you flip the pancake. The key is to touch it as less as possible.*

Serve with honey and fresh berries.

Notes:

* The pancake batter should be quite thick and it should stay in shape when you add it to a pan. You might need to add some more almond meal when needed. It depends on how big was your banana and egg.

** At first it might seem to be complicated to flip the pancakes. However, it might need some practice to flip the pancakes. The key is not to make too big pancakes. Just use only one tablespoon per pancake and don’t make it too thick. Add the batter straight to the pan and don’t touch it until you need to flip it. It’s very important to use medium temperature. Otherwise, the pancakes might burn.

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